1 c. shelled walnut halves
1 c. shelled pecans
1 c. shelled almonds or Brazil nuts
1 c. candied apricots
1 c. candied pineapple
1 c. red maraschino cherries, drained
1/2 c. seedless blond raisins
3/4 c. sifted flour
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. baking powder
3 eggs
1 tsp. vanilla

Grease bottom and sides of 9 x 5 loaf pan. Line bottom and grease paper. Place fruit and nuts in large bowl. Combine dry ingredients and sift over fruit in bowl, mixing well. Beat eggs in small bowl until light and fluffy; add vanilla. Blend thoroughly into fruit and nut mixture. Spoon into pan, spread evenly. Bake at 300 degrees for 1 3/4 to 2 hours or until firm on top. Cool in pan 10 minutes. Remove from pan, remove waxed paper. Cool. Keep well refrigerated. 1 recipe makes 5 dozen miniatures or 4 small loaves.